2 small portions
|Wheat Groats||½ cup|
1. An important point in the preparation of millet porridge is the selection of cereals. The most delicious porridge is obtained from the rich yellow grits, so it is advisable to give preference to such a product. When choosing cereals, be sure to pay attention to the expiration date, since during prolonged storage millet appears bitter in taste and an unpleasant odor. There should be no impurities, dirt and other industrial waste in the croup.
2. Then the croup should be washed in cold water to get rid of the wheat flour, which gives bitterness to the prepared dish. To do this, the most convenient way is to take a deep bowl, pour cold water into it and pour the cereal. Stir the contents of the bowl with your hand or a spoon and drain the cloudy water. Repeat the procedure until the water is clear.
3. Then, with millet cereal, all the water is drained and poured over with boiling water.
4. After 5-10 minutes, the hot water is drained using a colander. The croup is washed with clean water. When cooking porridge it is advisable to use bottled water in order not to spoil the taste of the finished dish.
5. Pour pure bottled water into a multicooker bowl or pot. The most convenient way is to cook millet porridge in a slow cooker, as the need to continuously monitor the cooking process is lost. In addition, millet porridge on the water in a slow cooker turns out more tender and crumbly.
6. Then you should add prepared clean cereals to the slow cooker. Salt to your taste.
7. Set the time and mode of cooking porridge. Most often, for the preparation of porridge in multicookers use modes: "Pilaf", "Buckwheat", "Porridge" or "Milk porridge". The approximate cooking time for porridge is 20-30 minutes.
8. After the device beeps about the readiness of the dish, turn off the slow cooker and let the 10-20 brew the infusion for another minute. Adding a small amount of berries or fruit when serving will help not only diversify the taste of porridge, but also nourish the body with vitamins.